Low Fat Mexican Stroganoff
Dive into a flavorful fusion with this Low Fat Mexican Stroganoff, a light yet indulgent twist on the classic creamy pasta dish. Packed with lean ground turkey, whole wheat egg noodles, and a vibrant medley of black beans, corn, and red bell pepper, this recipe delivers big on Tex-Mex-inspired taste without the guilt. A luscious sauce made from fat-free Greek yogurt, reduced-fat cream cheese, and low-sodium chicken broth perfectly coats every bite, while taco seasoning infuses the dish with a zesty kick. Ready in just 40 minutes, this healthy weeknight dinner option not only satisfies cravings but also supports a balanced diet. Top it off with fresh cilantro and a dash of paprika for a burst of color and flavor!
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Recipe Information
Ingredients
- 1 pound lean ground turkey
- 8 ounces whole wheat egg noodles
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1 packet low-sodium taco seasoning
- 1 cup low-sodium chicken broth
- 1 cup fat-free plain Greek yogurt
- 4 ounces reduced-fat cream cheese
- 2 tablespoons fresh cilantro, chopped
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 0.5 teaspoons paprika (optional, for garnish)
- to taste salt and pepper
Instructions
Bring a large pot of water to boil and cook the whole wheat egg noodles according to package instructions. Drain and set aside.
In a large non-stick skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, cooking for 3-4 minutes until softened.
Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Push the vegetables to the side of the skillet and add the lean ground turkey. Cook for 6-8 minutes, breaking it apart with a wooden spoon, until browned and fully cooked.
Sprinkle the taco seasoning over the turkey and vegetables. Stir well to coat, then pour in the chicken broth and stir again.
Reduce the heat to low and mix in the fat-free Greek yogurt and reduced-fat cream cheese. Stir until the mixture is creamy and smooth.
Add the black beans and corn kernels to the skillet, stirring to combine. Allow everything to simmer for 3-4 minutes to ensure the ingredients are heated through.
Fold the cooked noodles into the turkey mixture until everything is evenly combined. Adjust the seasoning with salt and pepper as needed.
Garnish with chopped fresh cilantro and a sprinkle of paprika, if desired.
Serve hot and enjoy your Low Fat Mexican Stroganoff!
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 41.0 g | ||
| Protein | 164.5 g | 329% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 726 mg | 56% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3482 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
